Scot Turner of Auden Hospitality joins Jim Taylor and me, Adam Lamb, on this episode of Turning the Table.

We talk about ways in which restaurant operators can fully embrace the cultural change and staffing challenges happening in the hospitality industry and be out front of the wave.

Scot talked about:

1.) Take 5 minutes to get out of the hustle and grind, and come back to your operation curious about what's working and the possibilities.

2.) Forecast & Manage your staff workloads (Benchmark Sixty can help you with that!)

3.) Engage your staff - ask them what they need and what they want.

4.) The article we referenced from Fast Company: How to move from managing to leading

5.) Consider what you risk by NOT embracing this change.

To find out more about Scot Turner and Auden Hospitality, connect with him via LinkedIn

OR Check Out Auden Hospitality by clicking here.

Turning the Table Is the most progressive weekly podcast for today's food and beverage industry, featuring staff-centric operating solutions for restaurants in the #newhospitalityculture.

Join Jim Taylor of Benchmark Sixty and Adam Lamb as they "turn the tables" on the prevailing operating assumptions of running a restaurant in favor of innovative solutions to our industry's most persistent challenges.

Sponsored by Benchmark Sixty Restaurant Services

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